Pesto Chicken Lasagna Roll Ups

Introduction

Pesto Chicken Lasagna Roll Ups are a brilliant fusion of Italian comfort and modern, elegant presentation—transforming classic lasagna into bite-sized, restaurant-worthy rolls that delight the eye and satisfy the palate. Unlike traditional layered lasagna, this dish features tender, oven-baked lasagna noodles wrapped around a rich, savory filling of grilled or roasted chicken, creamy ricotta and mozzarella cheeses, fresh basil pesto, sun-dried tomatoes, and aromatic herbs. Each roll is baked until golden and bubbly, then finished with a drizzle of extra-virgin olive oil and a sprinkle of freshly grated Parmesan. Perfect for weeknight dinners with gourmet flair or impressive entertaining, these roll-ups offer texture contrast, herbaceous brightness, and deep umami richness—all in one beautifully coiled package.

The History

While lasagna itself traces its roots to 13th-century Italy—first documented in the medieval cookbook De honesta voluptate et valetudine by Bartolomeo Platina—the concept of “lasagna roll-ups” emerged much later, gaining popularity in mid-to-late 20th-century American home cooking as a creative, time-saving alternative to labor-intensive layering. The evolution was fueled by convenience (no-boil noodles, pre-made pesto), rising interest in portion control, and culinary experimentation inspired by Italian-American chefs seeking to elevate familiar dishes. Pesto, originally from Genoa in Liguria, dates back to at least the Roman era (as moretum, a garlic-herb-cheese paste), but the modern basil-walnut-pine nut version solidified in the 19th century. Its marriage with chicken—a protein not traditionally featured in classic Italian lasagna—reflects cross-cultural adaptation: Italian immigrants in the U.S. incorporated accessible, affordable proteins like chicken breast, while food magazines and TV chefs in the 1980s–90s championed rolled preparations for visual appeal and customizable fillings. Today, Pesto Chicken Lasagna Roll Ups symbolize the dynamic, hybrid nature of contemporary Italian-American cuisine—honoring tradition while embracing innovation, nutrition, and presentation.

Ingredients Breakdown

Every component in this recipe plays a purposeful role—not just for flavor, but for texture, moisture retention, structural integrity, and nutritional balance:

No-Boil Lasagna Noodles: Thin, oven-ready sheets made from durum wheat semolina; they soften during baking via steam absorption without pre-cooking, yielding pliable yet resilient wrappers that hold their shape.
Boneless, Skinless Chicken Breasts: Lean, mild-flavored protein that absorbs seasoning well; slow-roasting or grilling before shredding ensures tenderness and prevents dryness in the final bake.
Fresh Basil Pesto: The heart of the dish—homemade is ideal (basil, garlic, pine nuts, Parmesan, Pecorino Romano, extra-virgin olive oil, lemon juice), delivering vibrant herbaceousness, bright acidity, and rich, nutty depth. Store-bought works, but check labels for added preservatives or excessive salt.
Ricotta Cheese: Whole-milk ricotta provides creaminess, subtle sweetness, and binding power; its high moisture content balances the drier chicken and noodles, while its delicate curds melt seamlessly into the filling.
Mozzarella (Low-Moisture, Part-Skim): Offers superior meltability and stretch; shredded fresh mozzarella adds milky freshness, while aged low-moisture shreds ensure browning and structure without excess weeping.
Parmigiano-Reggiano & Pecorino Romano: A dual-cheese blend amplifies umami and saltiness—Parmigiano’s nutty, caramelized notes complement Pecorino’s sharper, sheep’s-milk tang, enhancing complexity without overpowering.
Sun-Dried Tomatoes (Packed in Oil, Chopped): Introduce concentrated sweetness, chewy texture, and deep tomato essence—acting as both flavor enhancer and natural moisture reservoir.
Fresh Spinach (Baby, Chopped & Wilted): Adds color, iron, folate, and mild vegetal earthiness; wilting removes excess water to prevent soggy rolls.
Garlic & Red Pepper Flakes: Provide aromatic backbone and gentle heat—garlic infuses the oil base, while red pepper adds dimension without spiciness unless increased intentionally.
Heavy Cream or Whole Milk (Optional Enricher): A splash binds the filling further and contributes luxurious mouthfeel—especially helpful if ricotta is drier than ideal.
Seasonings: Freshly ground black pepper, sea salt, dried oregano, and a hint of lemon zest lift the entire profile and cut through richness.

Step-by-Step Recipe

Prep the Chicken: Preheat oven to 375°F (190°C). Rub two 6-oz boneless, skinless chicken breasts with 1 tbsp olive oil, 1 tsp dried oregano, ½ tsp garlic powder, ¼ tsp black pepper, and ½ tsp sea salt. Roast on a parchment-lined sheet for 22–25 minutes, until internal temperature reaches 165°F. Let rest 10 minutes, then shred finely with two forks. Cool completely.
Make the Filling Base: In a large bowl, combine 15 oz whole-milk ricotta, 1 cup shredded low-moisture mozzarella, ½ cup freshly grated Parmigiano-Reggiano, ¼ cup grated Pecorino Romano, 2 tbsp heavy cream (or whole milk), 1 tsp lemon zest, ¼ tsp freshly ground black pepper, and ½ tsp sea salt. Whisk until smooth and unified—no lumps.
Incorporate Add-Ins: Fold in the cooled shredded chicken, ⅔ cup chopped sun-dried tomatoes (well-drained and patted dry), 1 cup finely chopped, wilted spinach (squeezed of excess liquid), 2 minced garlic cloves, and ¼ tsp red pepper flakes. Mix gently but thoroughly.
Prepare the Pesto Layer: In a separate small bowl, mix ¾ cup fresh basil pesto with 2 tbsp extra-virgin olive oil and 1 tsp fresh lemon juice—this thins it slightly for even spreading and prevents tearing the noodles.
Softening the Noodles (If Needed): Though no-boil, some brands benefit from a 30-second dip in hot (not boiling) water to increase pliability. Lay noodles flat on clean kitchen towels to drain and cool—do not stack wet noodles.
Assemble the Rolls: Lay one noodle horizontally on a clean work surface. Spread 2 heaping tbsp of pesto mixture evenly across the noodle, leaving ½-inch borders. Top with ⅓ cup of chicken-ricotta filling, spreading into a 3-inch-wide log down the center. Gently but firmly roll from bottom edge upward, tucking in ends as you go—like a jelly roll. Place seam-side down in a lightly greased 9×13-inch baking dish. Repeat with remaining noodles (you’ll get 8–10 rolls depending on size).
Build the Sauce Base: In a saucepan, warm 1½ cups marinara sauce (preferably low-sugar, with San Marzano tomatoes) with 1 tbsp butter and 1 minced shallot over medium-low heat for 5 minutes until fragrant and slightly thickened. Pour evenly beneath and around the rolls—enough to come halfway up the sides, ensuring even cooking and moisture retention.
Top & Cover: Drizzle rolls with remaining pesto mixture (about 2 tbsp), then sprinkle generously with ½ cup shredded mozzarella and ¼ cup grated Parmigiano-Reggiano. Cover tightly with aluminum foil (tent to avoid cheese sticking).
Bake: Bake at 375°F for 30 minutes covered, then remove foil and bake uncovered for 15–18 minutes—until cheese is golden, bubbling, and edges are lightly caramelized. Let rest 10 minutes before serving (critical for setting and clean slicing).
Garnish & Serve: Drizzle with extra-virgin olive oil, a final spoonful of fresh pesto, flaky sea salt, freshly cracked black pepper, and optional micro basil or toasted pine nuts.

Tips

Chill the Filling: For easier rolling and cleaner cuts, refrigerate the assembled filling for 30 minutes before stuffing—this firms up the ricotta and reduces slippage.
Noodle Flexibility: If noodles crack, gently warm them in the microwave for 5 seconds wrapped in a damp paper towel—or patch minor tears with a dab of filling.
Moisture Control Is Key: Always squeeze spinach *thoroughly*, drain sun-dried tomatoes well, and avoid overmixing the filling—excess liquid causes rolls to unravel or become mushy.
Uniform Sizing: Use a kitchen scale to divide filling evenly (approx. 120g per roll) for consistent baking and presentation.
Prevent Sticking: Lightly grease the baking dish *and* line the bottom with a thin layer of marinara before placing rolls—creates a non-stick barrier and infuses flavor from below.
Rest Before Cutting: Never skip the 10-minute rest! It allows residual heat to finish cooking the centers, lets cheese set, and prevents filling from oozing out when sliced.
Crisp Finish Option: For extra texture, broil uncovered for 1–2 minutes at the end—but watch closely to avoid burning.
Make-Ahead Friendly: Assemble rolls up to 24 hours ahead, cover tightly, and refrigerate unbaked. Add 5–8 minutes to initial covered bake time.
Freezing Instructions: Freeze unbaked rolls individually on a parchment-lined tray, then transfer to freezer bags. Thaw overnight in fridge before baking as directed (add 10 minutes total bake time).
Leftover Magic: Extra filling makes an excellent stuffed mushroom cap topping, zucchini boat filler, or pasta toss with lemon and herbs.

Variations and Customizations

This recipe is wonderfully adaptable—whether accommodating dietary needs, seasonal produce, pantry constraints, or global flavor inspirations:

Vegetarian Version: Omit chicken entirely; replace with 1 cup crumbled baked tofu, ¾ cup cooked lentils, or 1 cup finely chopped roasted portobello mushrooms + 1 tbsp soy sauce for umami. Boost with ¼ cup chopped walnuts for texture.
Gluten-Free: Substitute certified GF no-boil lasagna noodles (e.g., Barilla GF or Tinkyada brown rice) and verify all sauces/pesto are GF-certified. Note: GF noodles may require slightly longer bake time and benefit from extra marinara underneath.
Dairy-Free: Use cashew ricotta (soaked raw cashews blended with lemon, nutritional yeast, garlic, and salt), dairy-free mozzarella shreds (Miyoko’s or Daiya), and vegan pesto (walnuts instead of pine nuts, omit cheese, add white miso for depth).
Keto/Low-Carb: Replace noodles with blanched, thinly sliced zucchini ribbons (salting and pressing first) or eggplant slices (lightly salted, grilled, and patted dry). Reduce marinara to ½ cup and opt for sugar-free version.
Mediterranean Twist: Swap basil pesto for sun-dried tomato pesto; add crumbled feta, kalamata olives, and roasted red peppers. Use oregano instead of basil in seasoning.
Spicy Arrabbiata Style: Stir 1–2 tsp crushed Calabrian chiles or 1 tbsp arrabbiata sauce into the marinara base; add smoked paprika to chicken rub.
Herb-Forward Garden: Fold in 2 tbsp chopped fresh mint and 1 tbsp chopped chives; use lemon-herb grilled chicken and swap Pecorino for aged goat cheese crumbles.
Prosciutto-Wrapped: Lay a thin slice of prosciutto over each noodle before adding pesto—adds saltiness, silkiness, and structural reinforcement.
Breakfast-Inspired: Substitute chicken with crumbled cooked Italian sausage, add 2 whisked eggs to filling, and top with sharp cheddar instead of mozzarella.
Seafood Infusion: Replace chicken with 1 cup finely chopped cooked shrimp or lump crabmeat; add dill and lemon zest to pesto, and use Gruyère instead of mozzarella for nutty elegance.

Health Considerations and Nutritional Value

A single serving (2 rolls, approx. 350g) delivers a balanced macro profile and notable micronutrient density—when prepared mindfully:

Protein Powerhouse: ~38g high-quality complete protein from chicken, ricotta, mozzarella, and Parmesan supports muscle maintenance, satiety, and metabolic health. Chicken breast alone contributes ~26g lean protein per 6-oz serving.
Healthy Fats: Monounsaturated fats from olive oil and pine nuts (in pesto) support cardiovascular function and nutrient absorption; omega-3s from basil and walnuts (if substituted) offer anti-inflammatory benefits.
Fiber & Phytonutrients: Sun-dried tomatoes provide lycopene (enhanced by oil-based preparation), while spinach contributes vitamins A, C, K, folate, magnesium, and plant-based iron. Basil offers eugenol (anti-inflammatory) and rosmarinic acid (antioxidant).
Calcium & Vitamin D Synergy: Ricotta and cheeses supply ~45% of daily calcium needs; pairing with vitamin D-rich foods (e.g., fortified milk in ricotta, or sunlight exposure) optimizes bone health.
Lower Sodium Options: Reduce sodium by using low-salt marinara (<150mg/serving), unsalted butter, and limiting added salt—relying instead on herbs, lemon, garlic, and quality cheese for flavor.
Glycemic Impact: With no-boil noodles (≈40g net carbs per serving), this dish has moderate glycemic load—pair with a side salad or roasted vegetables to lower overall impact and increase fiber.
Digestive Considerations: Ricotta’s whey protein is highly digestible; however, those with lactose sensitivity may tolerate it well (ricotta is naturally low-lactose), or substitute with lactose-free ricotta.
Allergen Notes: Contains dairy, gluten (unless substituted), tree nuts (pine nuts in pesto), and eggs (in noodles). Always verify labels for hidden allergens in store-bought pesto or marinara.
Portion Awareness: While nutrient-dense, calories range ~520–580 per serving—ideal for active individuals. For weight management, serve with double portions of non-starchy vegetables and reduce cheese by 25%.
Meal Timing Benefit: High-protein, moderate-complex-carb composition makes this ideal for post-workout recovery or sustaining energy through afternoon hours—avoiding blood sugar crashes.

Ingredients

8–10 no-boil lasagna noodles (about 8 oz)
2 (6-oz) boneless, skinless chicken breasts
2 tbsp extra-virgin olive oil, divided
1 tsp dried oregano
½ tsp garlic powder
¼ tsp freshly ground black pepper
½ tsp sea salt
15 oz whole-milk ricotta cheese (drained if watery)
1 cup shredded low-moisture mozzarella cheese
½ cup freshly grated Parmigiano-Reggiano cheese
¼ cup grated Pecorino Romano cheese
2 tbsp heavy cream or whole milk
1 tsp lemon zest
⅔ cup oil-packed sun-dried tomatoes, drained, patted dry, and finely chopped
1 cup baby spinach, chopped and wilted (squeezed very dry)
2 garlic cloves, minced
¼ tsp red pepper flakes
¾ cup fresh basil pesto (homemade preferred)
1½ cups low-sugar marinara sauce
1 tbsp unsalted butter
1 shallot, finely minced
Flaky sea salt and freshly cracked black pepper (to finish)
Extra-virgin olive oil and fresh basil leaves (for garnish)

Directions

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
Rub chicken breasts with 1 tbsp olive oil, oregano, garlic powder, black pepper, and sea salt. Roast on prepared sheet for 22–25 minutes, until internal temperature reaches 165°F. Rest 10 minutes, then shred finely with forks. Cool completely.
In a large bowl, whisk ricotta, 1 cup mozzarella, ½ cup Parmigiano-Reggiano, ¼ cup Pecorino Romano, heavy cream, lemon zest, ¼ tsp black pepper, and ½ tsp sea salt until smooth.
Fold in cooled chicken, sun-dried tomatoes, spinach, minced garlic, and red pepper flakes until fully combined. Refrigerate 30 minutes.
In a small bowl, stir pesto with remaining 1 tbsp olive oil and 1 tsp lemon juice.
Lay noodles flat on clean towels. Spread 2 heaping tbsp pesto mixture evenly on each. Top center with ⅓ cup chicken filling. Roll tightly from bottom edge, tucking ends. Place seam-side down in greased 9×13-inch baking dish.
In saucepan, warm marinara with butter and shallot over medium-low heat 5 minutes. Pour beneath and around rolls (½-inch depth).
Drizzle rolls with remaining pesto mixture. Sprinkle with ½ cup mozzarella and ¼ cup Parmigiano-Reggiano.
Cover tightly with foil. Bake 30 minutes. Remove foil; bake uncovered 15–18 minutes until golden and bubbling.
Let rest 10 minutes. Garnish with flaky salt, black pepper, olive oil, and fresh basil. Serve warm.

FAQ

Can I use regular lasagna noodles instead of no-boil?: Yes—but you must pre-cook them until *al dente* (1 minute less than package directs), then rinse under cold water and lay flat to dry thoroughly. Overcooked noodles tear easily; under-dried ones stick together.
Why does my filling leak out during baking?: Most commonly due to excess moisture (wet spinach/tomatoes), overfilling, or insufficient chilling. Always squeeze spinach *very* dry, pat tomatoes, and refrigerate filling before rolling. Also, avoid over-rolling—tight but gentle pressure is key.
Can I make this vegetarian without tofu or lentils?: Absolutely. Try 1 cup finely grated zucchini (salted, squeezed), ½ cup chopped artichoke hearts (drained), and ¼ cup toasted pine nuts—plus extra pesto for binding and flavor.
Is store-bought pesto acceptable?: Yes—choose brands with simple ingredients: basil, olive oil, nuts, cheese, garlic, lemon, salt. Avoid those with added sugars, artificial preservatives (sodium benzoate), or excessive sodium (>200mg per 2 tbsp).
How do I reheat leftovers without drying them out?: Place rolls in an oven-safe dish, cover loosely with foil, and bake at 325°F for 18–22 minutes. Alternatively, steam in a covered skillet over low heat 8–10 minutes, adding 1 tbsp water. Never microwave uncovered—they’ll toughen instantly.
Can I prepare the rolls and freeze them before baking?: Yes—and it’s highly recommended. Assemble rolls, place on parchment-lined tray, freeze solid (2 hours), then wrap individually in plastic + foil or pack in freezer bags. Bake from frozen: cover and bake 50 minutes, uncover and bake 20–25 more minutes.
What wine pairs best with this dish?: A medium-bodied Italian white like Vermentino or Pinot Grigio complements the basil and acidity; for red lovers, choose a low-tannin, fruity Chianti Classico or Barbera d’Asti—avoid heavy Cabernets that overwhelm the pesto.
My rolls fell apart when I cut them—what went wrong?: Three likely culprits: (1) Not resting long enough—always wait full 10 minutes; (2) Using too much marinara underneath—keep it to halfway up the rolls; (3) Cutting with a dull knife—use a serrated chef’s knife and saw gently, not press down.
Can I add vegetables like roasted bell peppers or asparagus?: Yes—roast 1 cup diced red/yellow bell peppers or 1 cup asparagus tips (blanched 2 minutes) and fold in *after* cooling. Ensure they’re completely dry to prevent sogginess.
How do I scale this recipe for a crowd of 12?: Double all ingredients and use two 9×13-inch dishes. Bake covered 30 minutes, uncovered 18 minutes. Rotate pans top-to-bottom and front-to-back at 20-minute mark for even browning.

Summary

Pesto Chicken Lasagna Roll Ups reimagine Italian tradition through a lens of elegance, versatility, and nutritional intelligence—melding herb-flecked pesto, tender roasted chicken, creamy ricotta, and perfectly al dente noodles into golden, cheese-crowned spirals that bake to irresistible perfection.

Whether adapted for dietary needs, elevated with seasonal twists, or streamlined for meal prep success, this dish delivers restaurant-caliber satisfaction with comforting familiarity—proving that reinvention, when rooted in quality ingredients and mindful technique, honors heritage while inviting joyful creativity.

Pin1

1 Shares